Chicken Fried Steak with Gravy is my favorite Southern comfort dish that always hits the spot! I coated flavorful, crispy fried steaks in the most decadent creamy white gravy. The best part? It’s ready to serve in just 30 minutes!
What’s in This Chicken Fried Steak Recipe?
This classic Southern dish smothered in rich, creamy gravy is a staple that tastes just like home. I love to make it when I’m in need of some comfort food!
- Milk: Whole milk helps to create a rich batter for the steak and adds moisture and richness to the gravy.
- Egg: Helps the batter stick to the steak.
- Flour: All-purpose flour creates a crispy coating for the steak and helps to thicken the gravy.
- Seasoned Salt: A blend of salt, herbs, and spices that adds so much flavor to the steak. I used Lawry’s.
- Black Pepper: Adds a touch of spice to the steak.
- Cube Steak: Cube steak is an inexpensive cut of beef that is pre-tenderized so it’s super flavorful. It looks a bit like ground beef in the store, but it’s definitely not. If you can’t find cube steak, you can use flank or skirt and use a meat mallet to pound it down.
- Vegetable Oil: This neutral oil has a high smoke point, making it perfect for frying.
- Butter: Makes the gravy rich and flavorful.
Variations To Try
For a spicy chicken fried steak, I add some cayenne pepper, paprika, or chili powder to the breading. Or try adding some fresh or dried herbs, like thyme, rosemary, or sage, for an herby flavor. I sometimes also add a bit of shredded Parmesan or cheddar cheese to the breading for a cheesy version!
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How to Store and Reheat
Once cooled to room temperature, I like to store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that once the gravy is slathered on the fried steak, it’s best served fresh! Reheat leftovers in the microwave in 30-second intervals until warmed through.
How to Freeze
Freeze chicken fried steak without the gravy for up to 3 months in an airtight freezer-safe container. I recommend letting it slowly thaw in the fridge prior to reheating.
Serving Suggestions
I like to serve this classic Southern dish with a side of mashed potatoes, and of course, the gravy, but any potato or veggie side will work well. Try it with Air Fryer Twice Baked Potatoes, Green Bean Bundles, or Creamed Corn.
Notes from the Test Kitchen
I always make sure the oil is up to temperature before cooking the coated steaks. It needs to be between 350°F-400°F for the crust to get crispy. If the oil isn’t hot enough, you’ll end up with oily, soggy steak.
5-Star Review
“Thank you for your delicious recipe. Means a lot to Texans and Southerners.” – Debra S.
Chicken Fried Steak Recipe with Gravy
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Ingredients
For the Chicken Fried Steak
- ¾ cup whole milk
- 1 large egg
- ¾ cup all-purpose flour
- 1½ teaspoons seasoned salt such as Lawry's
- ½ teaspoon ground black pepper
- 1 pound cube steaks
- Vegetable oil for frying
For the Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
For the Chicken Fried Steak
- In a shallow bowl, whisk together milk and egg. In a separate shallow bowl, whisk together flour, seasoning salt, and pepper.¾ cup whole milk, 1 large egg, ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, ½ teaspoon ground black pepper
- Place each piece of steak in the flour mixture, turning to coat and shaking off the excess. Place the steak in the milk mixture, then dredge it through in the flour mixture, coating well. Place on a wire rack and repeat until all steak is coated. Allow to rest and make the gravy.1 pound cube steaks
- When ready to cook, heat cooking oil in a large skillet set over medium heat. Fry the steak in batches for 2 minutes on each side, flipping once, until golden brown. Remove to a paper towel-lined plate to drain while cooling. When the steak is finished cooking, reserve ¼ cup of the cooking oil.Vegetable oil
- Serve with warm gravy.
For the Gravy
- In a large saucepan set over medium heat, add the butter (or reserved cooking oil.) Whisk in flour and cook for 2-3 minutes, adding more if needed, until golden. Slowly whisk in milk, then season with salt and pepper, to taste.¼ cup unsalted butter, ⅓ cup all-purpose flour, 2 cups whole milk, Kosher salt and freshly ground black pepper
- Cook, whisking frequently, for 6-8 minutes until gravy is thickened and smooth. Taste and season as needed, then serve with steak.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If you can’t get cube steak, be sure to use a meat tenderizer to flatten your steaks so that the cook evenly and are nice and tender.
- Pat the steak dry before dredging it, this will help the coating to stick to the steak.
- Make sure the oil is hot before cooking the coated steaks. If the oil isn’t hot enough, they won’t get nice and crispy.
Nutrition Information
How to Make Chicken Fried Steak Step by Step
Prep the Dredging Station: In a shallow bowl, whisk together ¾ cup of whole milk and 1 large egg. In a separate shallow bowl, whisk together ¾ cup of all-purpose flour, 1½ teaspoons of seasoning salt, and ½ teaspoon of ground black pepper.
Dredge the Steak: Place each piece of 1 pound of cube steak in the flour mixture, turning to coat and shaking off the excess. Place the steak in the milk mixture, then dredge it through in the flour mixture, coating well. Place on a wire rack and repeat until all steak is coated. Allow to rest.
Cook the Steak: When ready to cook, heat vegetable oil in a large skillet set over medium heat. Fry the steak in batches for 2 minutes on each side, flipping once, until golden brown. Remove to a paper towel-lined plate to drain while cooling. When the steak is finished cooking, reserve ¼ cup of the cooking oil.
Make the Gravy: In a large saucepan set over medium heat, add ¼ cup of unsalted butter (or reserved cooking oil.) Whisk in ⅓ cup of all-purpose flour and cook for 2-3 minutes, adding more if needed, until golden. Slowly whisk in 2 cups of whole milk, then season with salt and pepper, to taste. Cook, whisking frequently, for 6-8 minutes until gravy is thickened and smooth. Taste and season as needed, then serve with steak.
Typically, the only difference is the gravy! Chicken fried steak is slathered in white gravy while country fried steak usually has brown gravy.
For the crispiest coating, serve this chicken fried steak immediately after cooking. The gravy, however, can be made ahead of time and reheated on the stovetop when you’re ready to eat.
If you let the breaded steak sit for too long before frying, the breading will absorb too much moisture and won’t cling to the steak. It’s important to work quickly with this recipe!
Pretty bland as written. The gravy was to thick and needed another 1/2 cup milk to thin out. I made it again with changes that helped the flavor a lot. I seasoned the steaks with salt and pepper before dried in the flour that was seasoned with 1/2 black pepper, 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika (or smoked paprika) and 1/2 teaspoon baking powder. I took the steaks out of the buttermilk mixture, into flour mixture, then back into buttermilk mixture and back into the flour mixture. Then pan fried them. The double coating made for an excellent fried coating. I also used the seasoned flour to make the gravy with the reserve oil and pan drippings, which helped give the gravy flavor. Don’t use butter to make the gravy, you use the reserved oil with the pan drippings.
Thanks for sharing what worked for you, Miss B!
Hello, I used it recipe as a base for my dinner. I seasoned the steaks with salt, pepper, garlic salt and paprika before putting them in the flour dredge and egg and so forth. I also added the garlic salt and paprika to both dredges and to us it was super flavorful. So Thank you very Much….
Garlic salt and paprika sound like great additions. Thank you for sharing your modifications, and I’m glad you enjoyed it!
Hi , and thank you for making this favorite dish of Texas and a basic beloved Southern dish. I only wish your recipe weren’t so bland and lacking in seasoning. Also you never make the gravy with butter, but thank you for reserving the oil meat was cooked in to make gravy. The gravy is whisked together constantly in the first one to two minutes them cooked for ten more only or else the milk will begin to become grainy and ruin. Please use half and half with Tobasco or hot sauce dashed in for a kick of flavor in the milk and egg coating and in the gravy. Also if possible with dietary needs please season the flour dredge also. Same with the delicious milk based gravy. Again thank you for your delicious recipe. Means a lot to Texans and Southerners
Definitely modify to your liking! Everyone has different tastes and sometimes it’s hard to cater to all!